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Roasted Tomato Soup Recipe

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★★★★★

4.5 from 105 reviews

This Roasted Tomato Soup recipe features ripe tomatoes oven-roasted to deepen their flavor, combined with sautéed onions and garlic, fire-roasted canned tomatoes, fresh basil, and herbs for a rich, comforting dish. The soup is pureed to a smooth texture and simmered to meld the flavors perfectly, making it a delicious and hearty meal option.

Ingredients

Scale

Fresh Ingredients

  • 2 ½ lbs fresh tomatoes (ripe, sliced in half)
  • 2 medium onions (chopped)
  • 10 cloves garlic (chopped)
  • 3 cups fresh basil leaves (lightly packed)

Pantry Ingredients

  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon kosher salt (plus more to taste)
  • 1 teaspoon freshly ground black pepper (plus more to taste)
  • 2 cans fire roasted tomatoes (with juice, 14.5 oz each)
  • 2 teaspoons dried oregano
  • 6 cups chicken stock (substitute with vegetable stock for vegan version)
  • 1–2 teaspoons sugar (depending on sweetness of tomatoes)

Instructions

  1. Preheat and Roast: Preheat your oven to 400°F with the rack in the middle position. On a large rimmed sheet pan, evenly spread the fresh sliced tomatoes. Drizzle 2 tablespoons of extra virgin olive oil over them, then season with 1 tablespoon kosher salt and 1 teaspoon freshly ground black pepper. Roast the tomatoes for 45 to 60 minutes until their edges are nicely caramelized and roasted.
  2. Sauté Onions and Garlic: While the tomatoes are roasting, heat 2 tablespoons of olive oil in a large heavy pot over medium heat until hot. Add the chopped onions and sauté for about 1 minute. Then add the chopped garlic and continue to sauté for another minute, releasing their fragrant aromas.
  3. Add Fire-Roasted Tomatoes and Herbs: Pour in the canned fire-roasted tomatoes with their juice. Stir in the fresh basil leaves and dried oregano, mixing everything well. Then, add 6 cups of chicken stock (or vegetable stock if making the vegan version).
  4. Combine Oven-Roasted Tomatoes: Carefully add the roasted fresh tomatoes from the baking sheet, including any juices that have accumulated. Stir to combine all ingredients and bring the soup to a low boil.
  5. Simmer Soup: Let the soup simmer uncovered for about 30 minutes at a low boil. This allows the flavors to meld beautifully.
  6. Puree the Soup: Using an immersion blender, puree the soup directly in the pot until it reaches your desired smoothness. If the tomatoes are not quite sweet enough, add 1 to 2 teaspoons of sugar to taste. Adjust seasoning further by adding additional kosher salt and freshly ground black pepper as needed.
  7. Serve: Serve the soup hot, optionally garnishing with freshly shaved Parmesan cheese or additional toppings of your choice.

Notes

  • You can substitute vegetable stock for chicken stock to make this recipe vegan.
  • Adjust sugar quantity based on the natural sweetness of your tomatoes.
  • Freshly shaved Parmesan cheese is a perfect garnish but omit it for a vegan version.
  • Use an immersion blender for convenience, but a countertop blender can also be used in batches.
  • Roasting tomatoes intensifies their flavor, so don’t skip this step.

Keywords: Roasted tomato soup, tomato soup recipe, roasted tomatoes, easy tomato soup, homemade tomato soup, basil tomato soup

Find it online: https://www.sanacooks.com/roasted-tomato-soup-recipe/